The tender mahi mahi is liberally seasoned with chili powder, and the freshly-made hot sauce is intensely-flavored. Balance is achieved thanks to the mellow tortillas, avocado and queso fresco.
For the hot sauce
- 2 chipotle chiles
- 2 plum tomatoes, seeded
- 2 cloves garlic
- 2 teaspoons freshly-squeezed lime juice
- 1/4 teaspoon fine sea salt
For the tacos
- 1 1/2 pounds mahi mahi fillet, skin removed
- 1 lime
- Extra virgin olive oil
- Chili powder
- Fine sea salt
- 24 small white corn tortillas
- 2 avocados, skinned, pitted and sliced (see the tip on selecting ripe avocados in the guacamole recipe from Rick Bayless)
- 1/4 Savoy cabbage, thinly-sliced
- 1/2 red onion, thinly-sliced
- 6 ounces queso fresco, crumbled
- 2 limes cut into wedges
Prepare the grill for direct grilling at 500ºF.
Make the hot sauce by combining all 5 ingredients in a blender (or food processor). Blend until smooth. Reserve.
Squeeze the lime over the mahi mahi filet(s), and then brush with olive oil. Season liberally with chili powder and sprinkle with a little salt.
Grill the fish over direct heat, turning once, until the flesh flakes under gentle pressure from your finger or a pair of tongs. Timing will vary with the thickness of the fillet. A thick piece will require about 6 minutes on the first side and 4 on the second. When grilling fish, the fillet will let you know it is ready to turn when it releases easily from the grill. If it sticks, it probably isn’t time to flip.
Grill one side of each tortilla over direct heat for about 20 seconds.
To assemble the tacos, stack 2 tortillas on top of each other, add some flakes of mahi mahi and drizzle with hot sauce. Add a little cabbage and onion and a slice of avocado. Sprinkle with queso fresco and top off with some cilantro leaves. Serve with lime wedges and encourage your guests to use them!